Blueberry Banana Breakfast Muffins
These Blueberry Banana Breakfast Muffins are a great grab-and-go breakfast, mid-morning snack or mid-afternoon pick-me-up. Naturally gluten free, plant based and super nutritious; they're the perfect snack. They're basically muffin versions of banana bread, but with the delicious addition of blueberries - I'm obsessed with the jammy texture!
Ingredients
- 2 Cups Rolled Oats
- 1/2 Cup Walnuts
- 1.5 tsp Baking Powder
- 1 Pinch of Salt
- 2 Large Ripe Bananas
- 1/3 Cup Light Olive Oil
- 2 tbsp Maple Syrup
- 1 Flax or Chia 'Egg' (1 tbsp chia seeds or ground flaxseed mixed with 3 tbsp water and left for 10 minutes to 'set')
- 1 tsp Vanilla Extract
- 4 tbsp Dairy Free Milk
- 1/2 Cup Blueberries frozen or fresh
For The Granola Topping
- 4 tbsp Rolled Oats
- 1 tsp Maple Syrup
- 1 tbsp Olive Oil
Instructions
- Preheat the oven to fan 180C
- Grease a muffin tin with a little oil
- Add your oats and walnuts to a blender or food processor and pulse until ground down to a rough flour
- Add to a large bowl and stir in the baking powder and salt
- Add the banana, olive oil, maple syrup, milk, vanilla extract and flax/chia egg to your blender and blend until smooth
- Add this to your dry bowl and stir in
- If the mixture seems to thick then add a little more milk
- Spoon the mixture into the muffin tin so that they're 3/4 full. Push a few blueberries into each of them (about 4 or 5)
- In a small bowl, mix the granola topping ingredients together
- Sprinkle a little on top of each of the muffins
- Bake for 25 minutes until golden brown
- Leave to cool for 20 minutes before using a palette knife to loosen the muffins and remove each of them
Notes
Store in an airtight container in the fridge for up to 3 days